Specialty & Premium Grades of Sake Flashcards

Junmai (which means ‘pure rice’) sake is known for its robust flavor profile since it relies solely on the natural fermentation process, without the addition of distilled alcohol.

Ginjō sake has a polishing ratio of 60% or less, while Daiginjō sake has a polishing ratio of 50% or less, meaning Daiginjō is more polished.

Honjōzō sake involves the addition of a small amount of distilled alcohol to enhance aroma and flavor, while maintaining a polishing ratio of 70% or less.

Daiginjō sake is often considered a premium style due to its delicate brewing process and refined flavor.

Ginjō sake is brewed with highly polished rice and often has a more delicate and fruity aroma compared to the richer profile of Junmai.

Junmai Daiginjō indicates a Daiginjō sake that is brewed without the addition of distilled alcohol, focusing on pure rice and water.

Koshu sake has been aged for an extended period, resulting in complex flavors that can include notes of nuts, spices, dried fruit, meat, or pickled vegetables.

The addition of a small amount of distilled alcohol helps to bring out the aromatic qualities of the sake without overpowering the natural flavors.

Junmai Ginjō adheres strictly to traditional brewing methods, focusing on natural ingredients to achieve its light and fruity profile.

Honjōzō includes a small amount of distilled alcohol to enhance aroma and flavor

Sparkling sake is often carbonated, providing a bubbly texture similar to sparkling wine, and typically has a lower alcohol content.